Rotisserie Mojo Chicken Enchiladas

Rotisserie Mojo Chicken Enchiladas
Prep time
Cook time
Total time
Rotisserie Mojo Chicken Enchiladas are one of my favorite meals because they taste great and can be eaten any day of the week. If you make the sauce and shred the chicken in advance, you can literally have these on the table in less than an hour.
Recipe type: Southwestern
Cuisine: Mexican
Serves: 2 - 4
Enchilada sauce
  • ½ large Red Onion, finely chopped
  • 3 cloves Garlic, minced
  • 3 tbs Chili Powder
  • 2 tsp Cumin
  • 2 tsp Sugar
  • 1 tbs Olive Oil
  • 1 (15 oz) cans Tomato Sauce
  • ½ cup Water
  • Salt & Pepper, to taste
  • 3 cups Publix Mojo Rotisserie Chicken, shredded (about 2 breasts or half a chicken if you use dark meat as well)
  • 2 cups Jack & Cheddar Cheeses, shredded
  • 1 cup Enchilada Sauce
  • 1 (4 oz) can Chopped Green Chiles, drained
Tortillas, toppings & other ingredients
  • Cooking Spray
  • 10 (8 inch) Soft Flour Tortillas, heated
  • 1 cup Enchilada Sauce
  • 1 cup Jack & Cheddar Cheese, shredded
  • ½ large Tomato, diced
  • ½ (4 oz) can Sliced Black Olives, drained
  • 3 tbs Scallions, chopped
  • 2 cups Lettuce, shredded
  • ½ cup Fresh Cilantro, thick stems removed and rough chopped
  • 2 - 3 tbs Sour Cream
Mise en place
  1. Chop onions and cilantro.
  2. Dice tomatoes.
  3. Mince garlic.
  4. Shred lettuce, combine with cilantro and mix well.
  5. Portion chili powder, cumin, sugar, olive oil, water and cheeses.
  6. Open cans of tomato sauce, green chiles and black olives.
  7. Pull apart and shred chicken.
  8. Heat tortillas according to package directions.
Enchilada sauce
  1. Heat olive oil in sauce pan over medium heat.
  2. Add onion, salt and cook until onions are softened. About 5 minutes.
  3. Stir in chili powder, garlic, cumin and sugar. Cook for about 2 - 3 minutes.
  4. Add tomato sauce and water, stir well.
  5. Bring to a boil then lower heat to low and simmer until sauce thickens slightly. About 5 minutes.
  6. Season with salt and pepper to taste and take off heat.
  1. Combine 3 cups of shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce and chiles.
  2. Salt & pepper to taste and mix well.
Assemble and bake
  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 baking pan with cooking spray.
  3. Fill each tortilla with ⅓ cup of filling, roll up and place into the pan with the seam facing down into the pan.
  4. When all enchiladas are filled and in the pan, pour 1 cup of enchilada sauce over the top, spread 1 cup of cheese evenly and sprinkle tomatoes and olives all over.
  5. Cover with foil and bake for 20 - 25 minutes or until heated through.
  6. Remove foil, add scallions over top and bake for about 5 minutes more or until cheese is bubbly and begins to brown.
  7. Take out of oven and serve with shredded lettuce, cilantro, tomatoes and sour cream on the side.
Inspired by Tex Mex Catina's Enchiladas back in the early 1990's

Don't have time to make the Enchilada Sauce? You can use store bought, but unfortunately it won't taste as good. It will get you by if you are in a hurry though.

More Rotisserie Mojo Chicken Enchiladas Pics

Enchilada filling ingredients

Add 1 cup of enchilada sauce and mix well

Add about 1/3 cup of filling to each tortilla

Assemble each enchilada and place in baking dish

Pour 1 cup of enchilada sauce over top

Add cheese, tomatoes and black olives

Out of oven and ready to serve

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